Vegetarian Arroz Moro
Elevate your weeknight dinners with this vibrant Vegetarian Arroz Moro, a plant-based twist on the classic Cuban rice and beans dish. Packed with aromatic spices like cumin and oregano, fresh vegetables, and creamy black beans, this flavorful recipe is cooked in rich vegetable broth for a hearty and satisfying meal. Long-grain white rice is toasted for added depth before being simmered to perfection, creating a fluffy and fragrant base. Bright cilantro and zesty lime wedges round out the dish, adding a pop of freshness to every bite. Ready in just 40 minutes and perfect for pairing with your favorite sides or enjoying solo, this one-pot wonder is vegan, gluten-free, and bursting with fiber and plant-based protein. Whether you're new to Cuban cuisine or a longtime fan of Arroz Moro, this vegetarian adaptation is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 3 garlic cloves, minced
- 1.5 cups long-grain white rice
- 3 cups low-sodium vegetable broth
- 1 15-ounce can canned black beans, drained and rinsed
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
1. In a large saucepan, heat the olive oil over medium heat.
2. Add the chopped onion and green bell pepper to the saucepan. Sauté until the vegetables are soft, about 5 minutes.
3. Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
4. Stir in the rice, ensuring it is well coated in the oil and vegetables. Toast the rice slightly for about 2 minutes.
5. Pour in the vegetable broth and stir in the rinsed black beans, bay leaf, ground cumin, dried oregano, salt, and black pepper.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
7. Remove from heat and let stand, covered, for 5 minutes. Discard the bay leaf.
8. Fluff the rice with a fork and stir in the fresh cilantro.
9. Serve hot with lime wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
1184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2411 mg | 105% | |
| Total Carbohydrate | 189.9 g | 69% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 13.0 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2330 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
